Tuscan Kale and Cauliflower Curry with Chickpeas
- 1 tbsp. olive oil
- 1 medium onion, chopped
- 4 cloves garlic, peeled and chopped
- 2-inch piece ginger, peeled and chopped
- 1 tbsp. curry powder
- 1 tsp. salt
- half teaspoon turmeric powder
- 1 tsp teaspoon ground cumin
- 1 tsp teaspoon ground coriander
- 1-2 tsp. chili flakes (optional)
- 1 small head of cauliflower, washed and broken up in to florets
- 1 bunch of Tuscan Kale, washed and chopped
- 1 can of chickpeas, rinsed and drained
- 1 cup crushed tomatoes
- ½ cup vegetable broth
- Heat up the oil in a large pan.
- Add in the onions, ginger and garlic and let soften a bit. About 2-3 minutes on medium-high heat.
- Stir in the spices and add the cauliflower florets.
- Cook about 4-5v minutes to allow the cauliflower to soften.
- Add in the kale and the chickpeas. Stir well to mix up the spices. Allow the kale to wilt a bit. About 2-3 minutes.
- Add in the crushed tomatoes and vegetable broth. Stir well and simmer for 3-5 minutes.
- Taste and season as necessary with salt and pepper.
- Serve with warm Basmati rice.
- Enjoy!
Recipe by Confident Cook, Hesitant Baker at https://confident-cook.com/2014/12/tuscan-kale-and-cauliflower-curry.html
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